KITCHEN INN

BOMBAY BIRYANI
7:04 AM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS
1 Kg Mutton or chicken, washed / cleaned, cut into pieces 1 Kg Rice basmati, soaked for 15 minutes 4 Potatoes, steam lightly, peel and cut into large pieces 6 Tomatoes, quartered 4 Onions (medium, finely sliced) 1 bunch Mint, finely chopped 6 Green chillies (whole) 1 tbsp Ginger / garlic paste 1 cup Dried plums , soaked in hot water. 1 tbsp Red chillies , powdered 2 tbsp Coriander, powdered 6 Peppercorns 4 Cloves 6 Cardamoms 1 tsp Black cumin seeds tsp Yellow food colour Salt to taste 1 cup Yogurt 1 cup Hot milk 1 cup Ghee/oil

METHOD
Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken. Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.Now add food colour in milk,add some kewra or few drops of biryani essence,and put this liquid on the first layer. Cover with lid and put it on high flme for 3 mins ,now slow the flame and leave it for 15 mins.remove it from flame.Serve hot with raita

TAHARI
12:48 PM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS
1 cup rice (presoaked at least 1 hour) 1 tsp. garlic (Lehsan) paste tsp. ginger (Adrak) paste 1 tsp. salt (according to taste) tsp. turmeric (Haldi) powder 6 cloves (Laung) 1 black cardamom (Bari Ilaichi) 1 stick of cinnamon (Dalchini) 1 large tomato 2-3 green chilies 3-4 potatoes peeled and cut in half 1 medium sized onion 3-4 tbs. oil tsp. cumin seeds (Zeera) 6 whole black pepper (Kali Mirch) METHOD Fry the sliced onion in oil until transparent. Add all spices including green chilies and chopped tomato along with cup of water and cook on medium flame until the spices are well mixed and the tomato has softened. Add the potato and 1 glass of water, cover and cook till the potatoes are almost soft. Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.

Cover and cook on high heat until the rice is soft and then lower the heat to the minimum. Remove from heat after 5 minutes Serve with Raita or pickle (Achaar)

MUTTON BIRYANI
5:34 AM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS
1/2 kg Mutton (cleaned and cut into pieces) 2 cups Basmati Rice Few flakes garlic 3 tsp Coriander Powder Dried coconut 1 inch stick Cinnamon 3 Green Chillies 1 tsp Chilli Powder 1 cup Onion (chopped)

 1 inch piece Ginger 1 tsp Poppy Seeds 3 Peppercorns Cloves 3 Cardamoms Cloves 1 cup Curd 1/2 cup Onion 2 Bay leaf 8 tbsp Fat Salt to taste

METHOD
Marinate the meat in curd taken in a bowl. Roast cardamom, cinnamon, peppercorns cloves. Make a fine powder. Grind ginger, red chillies, green chillies, half the onions, garlic and dried kernel of the coconut. Now heat fat in a pan. Add chopped onions and ground spices. Fry until onions turn golden brown. Now add meat and fry well. Add poppy seed powder Add salt and remaining curd. Cook till meat becomes tender. Add powdered spices to it and remove from the flame. Fry remaining onions in fat in a separate pan. Add cloves and bay leaf. Fry for few minutes and add rice. Fry for another few minutes. Put salt to taste and make the quantity of water double. Remove from the flame when rice gets cooked and no

moisture is left. Arrange a part of cooked rice in a pan and sprinkle saffron water over it. Place the meat over it and cover with rice layer once again. Garnish with fried onions and nuts. Mutton Biryani is ready. serve with raita.

FISH BIRYANI
8:28 AM Posted In RICE RECIPES Edit This 0 Comments

INGREDINTS
450 grams rohu (any white fish fillets) 1/2 cup vegetable oil 1 level teaspoon cumin seeds, zeera 1/2 level teaspoon mustard seeds 1 clove garlic cloves, chopped 1 inch piece ginger fresh, peeled 1 teaspoon ajowan (carum)

4 green chillies 1/2 teaspoon red chili powder As per taste salt 10 green cardamoms 4 black cardamoms 6 cloves 10 pieces black pepper 1 inch piece cinnamon stick 2 bay leaves (taze patta) 10 dried plums (aaloo bukharay) Some ghee or cooking oil 6 pieces green chili, finely chopped 2 tablespoon coriander leaves, fresh 3 Pinch yellow food color

Method:
1. 2.

3.

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once

.Add the chop onions and , stirring frequently, fry them to a rich golden color. 5. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if essential, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 6. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. 7. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. 8. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one sideIn a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. 9. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. 10. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cookedOnce the dish is cooked, leave it covered for a few minutes then eliminate the lid, fluff up the rice with a fork. 11. serve up with Raita.
4.

CHILMAN BIRYANI
5:19 AM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS
Rice kg Chicken kg bone less Tomatoes 3 medium Onion 2 medium Ghee 1 cup Green chilies large few Ginger paste 1 tsp Garlic paste 1 tsp Cinnamon stick 1 Large cardamoms 2 Chili powder 1 tsp Salt 1 tsp White zeera 1 tsp Yellow food colour 1 pinch (dissolve in 1 tbsp water and few drops kewra)

METHOD
First half boiled rice with 1 tsp zeera and 2 tbsp salt. Heat the ghee and fry half the onion until golden ,put whole spices and given masala , salt, and the bone less chicken ,fry for a few minutes, add a little water and let it cook for a while. When the meat is slightly tender, add tomatoes and green chillies and cook for a while .

Make a layer of rice and meat, cover with second layer of rice. Pour dissolve colour and top with julienned ginger and onion and cover the lid. Keep it on high flame for 1 min .Now slow down the flame keep it on slow flame for 10 mins. Serve hot with raita.

CHICKPEA AND TOMATO RICE

7:28 AM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS
Vegetableoil 1 tbsp Corn oil1 tsp Onions 2 , sliced Black cardamoms 2 Cinamon stick 1

Whole cloves 2 Black pepper corn 4 Ginger paste 1 tbsp Garlic paste 1 tbsp Salt 1 1/2 tsp Tomatoes sliced 2 Boiled chickpeas 14 0z Basmati rice 13 oz Chopped fresh corriander 2 tbsp

METHOD
Wash the rice and soak for 20-30 mins. Drain. Heat vegetable oil 1 tbsp and corn oil 1 tsp in a saucepan until hot. Add the onions, black cardamoms, cinamons,cloves and pepper corn and stir fry over high heat for about 2 mins, then add the ginger, garlic paste, salt and sliced tomatoes. Stir in the drained chickpeas and rice and lower the heat to medium, adding 1 tbsp of fesh corriander Pour in about 5 cups of water, cover tightly and cook for about 10-15 mins or until all the water has been fully absorbed. Remove from the heat and leave to stand for about 3 mins.Garnish with the remaining corriander. Serve hot with raita.

VEGETABLE BIRYANI
6:04 AM Posted In RICE RECIPES Edit This 0 Comments

Ingredients
2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon 4 Cloves 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt

4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts, raisin)

METHOD
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color. Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds. Add all the fried vegetables. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle.

SINDHI BIRYANI
1:46 PM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS

1 to 1 kg mutton/chicken 1 kg Basmati rice kg potato kg tomato 250 grm. yogurt 1 tsp red chili powder 4 tsp salt 3 onions medium 2 tsp. garlic paste 2 tsp. ginger green cardamom 4 black cardamom 10 Cloves 10 pcs. black pepper 1 tsp. cumin seeds 1 stick cinnamon 2 bay leaves 250 grm. oil or ghee 6 green chilies 2 tbs. coriander leaves 2 tbs. mint leaves 1 tbs. Kewra 2 pinch yellow food color 1 tbs. sugar 10 to 15 prunes (Aaloobukharay)

METHOD
Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.

Add Garlic, Ginger, salt, chili powder, cloves, cardamoms, Black Pepper corn, Cumin Seeds, bay leaves, cinnamon, and yogurt to the remaining half. Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated. Peel the potatoes and cut them into large chunks. Boil until they're half cooked. Soak the rice in water for half an hour. Boil and Drain the water off when they're half done. Add chopped tomatoes, green chilies (whole), Mint, Coriander leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and Kewra.Keep the lid closed and cook this on low heat until the rice is done. Gently mix it before serving. Serve with Raita.

ARABI BIRYANI
12:21 PM Posted In RICE RECIPES Edit This 0 Comments

INGREDIENTS

Basmati rice 1 kg Meat 2 kg Chana dal 250 gms boiled Oil 1/2 kg(500 gm) Tomatoes 500 gms Onion 500gms Potatoes 500 gms Garlic paste 1 tbsp Cinamon 3 sticks

Ginger paste 2 tsp Red chilli 2 tbsp Turmeric 1/2 tsp Salt to taste Dry lemon 2 only Almond 4 Risins 6-8

METHOD

In a pan place meat and add to it half of salt, turmeric and lemon. Add water enough to make meat tender. Boil rice with chicken stock and add enough water to make rice tender. When meat is tender remove lemon rind. Chop it. In oil brown onion and add ground masala in it. Stirfry and mix itin big peices of meat. In the remining masala mix rice, few crushed peices of meat , tomato , fenugreek. Cook while stiring. When rice gets tender then add in it potatoes and channa dal. On top spread big fried meat peices.serve hot.

MATTAR (GREEN PEA) PULAO

1:51 PM Posted In RICE RECIPES Edit This 0 Comments

Ingredients

Vegetable oil 125 ml Onion small 2 Cinnamon stick 1 Piece of fresh ginger chopped 1 cm Chile powder tea spoon Turmeric powder 1 pinch Cumin seeds tea spoon Salt to taste Water about 750 ml Rice 375 gm Peas 250 gm Butter 25 gm

Method
Heat the oil in a large sauce pan over a medium heat and chop one of the onion.fry the onion, cinnamon, ginger, chili powder, turmeric, cumin seeds, and salt for 10 min. carefully add the water and bring to the boil. Add the rice, cover, lower the heat and simmer for 15 minute add the peas, stir well and cook for a further 10 min until all the liquid has been absorbed and the rice is tender and fluffy. Add a little more water if necessary. Mean while, melt the butter in a frying pan over a medium heat and slice the remaining the onion. Fry for about 10 min, until brown and crisp, stirring frequently. Just before serving, spread the hot onion and butter over the top of the pilao.

ZAFFRANI PULAO
1:30 PM Posted In RICE RECIPES Edit This 0 Comments

Ingredients

Butter 15g Cinnamon stick 1 Water 250 ml Salt tea spoon Bay leaves 2 Basmati rice 250 g Saffron strands 4 Almonds toasted flaked for garnish 50 g Vegetable stock 150 ml.

METHOD
Melt the butter in a large saucepan with the cinnamon stick. Add the water, stock, salt and bay leaves, and bring to the boil. At the rice, cover and cook over a very low heat for 10 min. Stir the Saffron into rice and cook for a further 10 minute ,until the liquid has been absorbed and the rice is tender, stirring occasionally and adding a little more water if necessary. Transfer to a warm serving dish, sprinkle with the almond and serve. Newer Posts

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